Fingers of succulent salmon fillet stand up well to begin seared in hot, flavoured oil.
Fingers of succulent salmon fillet stand up well to being seared in hot, flavoured oil. The crisp exterior contrasts with the moist flavour of the fish. Combined with a salad of soaked cracked wheat (sold as bulgar in most supermarkets and healthfood stores) and a tangy mix of sweetcorn, peppers and chillies, the salmon makes a perfect dish for a light summer meal.
450g-675g salmon fillet
1 tablespoon vegetable oil
1 dessertspoon chilli oil
170g-225g bulgar – soaked
½ red pepper – very finely diced
½ green chilli – very finely diced
½ red chilli – very finely diced
1 tomato – skinned and diced
1 tablespoon chopped coriander
55g cooked sweetcorn
3 tablespoons olive oil
1 tablespoon lemon juice
1 red chilli – very finely chopped
A little salt and freshly milled black pepper
Place all dressing ingredients in screwtop jar and shake vigorously.
Cut salmon into portions. Wipe well with kitchen paper. Rub skin-side with sea salt.
Heat oils in the heavy pan. Place salmon skin-side down in the pan. Cook without turning until skin crisps. Briskly sear the other three sides.
Combine ingredients for salad and dressing.
Arrange salmon and salad on plate and drizzle just a hint of dressing around the plate. Serve with tossed salad.
*You can substitute sea trout, tuna, monkfish